I worked for the former President and Chairman of the Export-Import Bank of the US in my first full-time job after college. It was a start-up private equity company and we worked out of his home (a former embassy) until our offices were constructed. Part of my “compensation” included meals prepared by his chef Gretchen who had been the chef to Pamela Harriman (former US Ambassador to France). I ate my meals with his household staff – Johnny the maid, who had worked for the Shah of Iran right before the fall of the Ayatollah, and Karl the gardener, who was a former footballler in Europe. Needless to say, there are so many fabulously salacious stories for which I was forever sworn to secrecy.<\/p>\n
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Gretchen was extremely talented. She created the most gorgeous meals. I peppered Gretchen with lots of questions and it was during this time of my life that I truly started to cultivate my passion for cooking. This recipe was one of Gretchen’s staples. She used it in salads – green, tuna and pasta (remember when pasta was considered a “diet food” in the early 90’s?).<\/p>\n
Clean and coarsely chop basil. Mix all. Add pepper to taste. Let sit for at least one day. The dressing should keep for about a week.<\/p>\n","protected":false},"excerpt":{"rendered":"
I worked for the former President and Chairman of the Export-Import Bank of the US in my first full-time job after college. It was a start-up private equity company and we worked out of his home (a former embassy) until our offices were constructed. Part of my “compensation” included meals prepared by his chef Gretchen … Continue reading Gretchen’s Salad Dressing<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,13],"tags":[95,102,96,99],"class_list":["post-117","post","type-post","status-publish","format-standard","hentry","category-english","category-salads","tag-dressing","tag-gretchen","tag-salad","tag-vinaigrette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"predecessor-version":[{"id":138,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/117\/revisions\/138"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}